牛肉橄榄_Beef olives
法国美食支付了高度重视优质牛肉生产。最流行多年的品种之一，是法国利木赞牛品种。利穆赞品种有60多个国家蔓延，甚至使之成为最常见的肉类出口品种。它在不同的形式提供的，可以创造性地在法国烹饪使用。
这牛肉橄榄菜是典型的法国牛肉食谱之一，可以与任何一种品质优良的牛肉煮熟（不仅利穆赞的！）熏肉和马槟榔。对于法国美食小菜提供了芹菜酱几乎被认为是理想的适合牛肉和其他肉类。
在我看来，一个土豆泥以及伴随这牛肉菜了。
材料（4人份）
4薄片每200克左右牛肉片
五花咸肉200克
一汤匙黄油，肉类脂肪
1根胡萝卜，切成小块
1个洋葱，切碎
300毫升牛肉股票
1瓣蒜，压碎
1花束garni酒店
1杯（150克）腌酸豆
盐和新鲜黑胡椒
方法
取出培根的外皮，切成四小块，以配合牛肉的宽度。
发生在一个寒冷的水盘咸肉，熏肉皮，把它煮沸。文火煮1分钟，然后倒出水和排水。
赛季胡椒牛肉片，每卷约一培根片之一。配合细弦，轻轻盐和胡椒粉调味。
烧热牛油脂肪或砂锅，加入牛肉和所有在棕色。新增切片的胡萝卜和洋葱切碎的肉。通过低火煮约5分钟至软。倒在牛肉股票。加入大蒜和花束garni酒店。季节轻轻盐和胡椒，并涵盖砂锅煮1小时。确保有足够的剩余蒸煮液约2cm。如有必要，添加更多的股票。
切碎的腊肉皮，并加入到与酸豆肉。煮了15分钟。即可食用。
French cuisine pays a great attention to the high quality beef production. One of the most popular french beef breeds for many years is Limousin breed. The Limousin breed has even spread over 60 countries making it the most frequently exported meat breed. It is available in different forms and can be creatively used in French culinary.
This Beef olive dish is the one of classic french beef recipes and can be cooked with any kind of good quality beef (not only Limousin!) with bacon and capers. For side dishes French cuisine offers a celery puree considered to be practically ideal to fit beef and other meats.
To my mind, a mashed potato accompanies well this beef dish too.
Ingredients (serves 4)
4 thin slices of beef fillet around 200g each
200g streaky bacon
1 tablespoon butter or meat fat
1 carrot, cut into small pieces
1 onion, finely chopped
300ml beef stock
1 clove garlic, crushed
1 bouquet garni
1 cup (150g) pickled capers
salt and freshly ground black pepper
Method
Remove the rind from the bacon and cut it into 4 pieces to match the width of the beef.
Place the bacon and bacon rind in a pan of cold water and bring it to the boil. Simmer for 1 minutes then pour off the water and drain.
Season the beef slices with pepper and roll each one around a piece of bacon. Tie with fine string and season lightly with salt and pepper.
Heat the butter or fat in casserole, add the beef and brown all over. Add sliced carrot and chopped onion to the meat. Cook over a low heat until soft around 5 minutes. Pour over the beef stock. Add the garlic and bouquet garni. Season lightly with salt and pepper and cover the casserole and simmer for 1 hour. Make sure there is sufficient cooking liquid remaining about 2cm. Add more stock if necessary.
Finely chop the bacon rind and add to the meat with the capers. Simmer for a further 15 minutes. Serve immediately.
